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Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY
Author(s) -
Zhang Shuo,
Cheng Mengqin,
Li Zhidi,
Guan Shimin,
Cai Baoguo,
Li Qianqian,
Rong Shaofeng
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14758
Subject(s) - fermentation , gallic acid , food science , chemistry , functional food , flavor , sedative/hypnotic , antioxidant , traditional medicine , sedative , biochemistry , biology , medicine , pharmacology
Processing the traditional Chinese medicine by fermentation has drawn widely concern. In this study, Kombucha SCOBY was utilized to ferment rose and jujube kernel to enhancing its sedative and hypnotic effect. Results showed that the content of 6‐feruloylspinosin and spinosin, as typical functional substances that exert sedative and hypnotic effects, increased by 7% in the fermentation broth compared with the infusion broth. The content of gallic acid, one of functional antioxidant phenolic substances in rose, increased 15.9% higher compared with infusion broth. In addition, jujuboside B, which has profound sedative effects but was absent in the initial medium, was detected in the final mixture fermentation broth with a concentration of 0.011 g/L. The analysis of flavors showed that the fermentation medium with jujube kernel and rose mixture had appropriate acidity and bitterness. This study provides a new approach to process Chinese medicine with better functional effects and acceptable flavor. Practical applications This study provides a theoretical basis for future investigations into the potential utilization of kombucha SCOBY to process other functional plants as substrates to enhance their medical effects.